Dried mushrooms to soak and boil until soft. Broth to keep it useful as a broth for the risotto.

In a pan pour olive oil and 8-10 minutes fry the onion until it becomes soft. To the onions add the mushrooms and fry a little.

To the mushrooms add the rice, stir until all the rice is saturated with oil. For the risotto, it is important not to rinse the rice to wash the starch. It is best suited for risotto Arborio rice: when cooked, it allocates a sufficient amount of starch, and rice is obtained the desired consistency — a soft, razvalistoj and adhesive. The inside of the grain remains firm.

Pour in the wine and a little saffron water (saffron pre-wetting with water), stir and let them evaporate. When the wine and the saffron water has evaporated, pour in about a Cup of mushroom broth (the rice was just covered with them). Add the chopped garlic. To cook stirring occasionally. Important: the mushroom broth, which is added to the rice during cooking, needs to be hot. If the broth is cooled, the risotto will lose its delicate texture. Cook risotto for 15 minutes on low heat, stirring constantly.

Risotto with mushrooms will need sun-dried tomatoes. They can be prepared from conventional tomato. Small oblong tomatoes cut in half, cleaned up the flesh. Tomato halves and pour the Basil and cloves. Put the tomatoes in the oven for 2-3 hours at a temperature of 100-120g. Sun-dried tomatoes are ready.

In the risotto you can add the parsley, finely chop.

At the end of the cooked rice to the pan add grated cheese, herbs and sun-dried tomatoes. Pepper. Mix well.

When the rice is ready pour in the cream, stir and leave the lid on for a few minutes. The risotto is ready.

By the way, is made in Italy is risotto special. Risotto is always served hot, as a first and as second meals. But there is it from – you can get burned, and if you wait long enough – it will be tasteless. Therefore, the true Italians start eating risotto from the edges.

To serve the risotto in a cheese basket.